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Le Chaudron recipe
Poivrons rôtis marines
Marinated roasted peppers
⏱ 30 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6fleshy bell peppersmix of red, yellow and orange
5 clovesgarlic
150 ml (⅔ cup)extra-virgin olive oil
3 tbspbalsamic vinegar
2 tbspsalt-packed capers
100 g (3½ oz)Kalamata olives
1large bunch of fresh basil
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 6 fleshy bell peppers mix of red, yellow and orange
- 5 cloves garlic
- 150 ml (⅔ cup) extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp salt-packed capers
- 100 g (3½ oz) Kalamata olives
- 1 large bunch of fresh basil
- 1 bunch of flat-leaf parsley
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 220 °C (425 °F) fan. Wash the 6 peppers and pat dry.
- Put the whole peppers on the large parchment-lined baking sheet and roast for 40 minutes at 220 °C (425 °F) fan, turning halfway, until blackened all over.
- They’re ready when the skin is black and blistered and the flesh slumps slightly. High heat is ABSOLUTELY essential for the skin to peel off easily.
- Transfer the peppers right away to the large bowl, cover tightly with plastic wrap and let cool for 30 minutes — the steam loosens the skins.
- Peel the peppers by hand, pulling off the blackened skin. Halve them and remove the stems and seeds with a spoon. Save ALL the juices for the marinade.
- Cut the peppers lengthwise into 2 cm (¾ in) strips.
- Remove the germ from the 5 garlic cloves and slice paper-thin. Finely chop the large bunch of basil and the parsley, keeping a few leaves to garnish. Drain and pit the 100 g (3½ oz) of Kalamata olives.
- In the bowl, combine the peppers, garlic, rinsed capers, olives, herbs, extra-virgin olive oil and balsamic vinegar. Season and marinate in the fridge for at least 2 hours.
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